Step 1

Preheat oven to 220C/200C fan-forced. Grease 2.2L baking dish.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add zucchini, pumpkin and rosemary. Stir to combine. Add tomatoes, stock, red lentils, apple cider vinegar and soy sauce. Bring to a simmer. Reduce heat to medium. Simmer, uncovered, for 10 minutes or until vegetables are tender. Stir in brown lentils. Season with salt and pepper.

Step 3

Meanwhile, place potato and garlic in a medium saucepan. Cover with cold water. Bring to the boil. Boil for 10 to 12 minutes or until tender. Drain. Return to saucepan. Add milk and 60g butter. Mash until smooth. Add cheese. Stir until melted. Season with salt and pepper.

Step 4

Transfer lentil mixture to prepared dish. Top with mash. Dot with remaining 20g butter. Bake for 20 minutes or until mash is golden. Serve sprinkled with thyme.